3/31/10
This week Cory, Philip and I were given the salad station with aunty Momi. Aunty Momi is really what you think an Aunty Momi would look and be like. She's a big (not fat) Hawaiian lady, that's soft spoken and kind. She doesn't apply the "hotel walk" in the kitchen because there's no need to - everything she does is well ingrained and meticulous.
Our first day was strange for me. We got into class at 8am, she gave us a list of thing that had to be done, and sent us of to do it. No designations, no recipes. Just go and do it, and have it done by 10 am. Of course whenever I had a question she would answer it, but after the first couple of tasks, I realized I was on my own. The tasks I took on was to make a roasted vegetable pasta salad and a simple potato salad.
So I went on to steam off a hotel pan of russets, as well as 6 eggs, cook my penne, and roast off some peppers, zucchini, yellow squash, and onions. Aunty Momi gave me some frozen pea's and imitation crab for the simple potato salad - "Jus add dis. Make um simpo wit eggs, celery for crunch, and mayonaise. Simpo, but people just love um, yeah." Mmm, okay...
I played with the oven roasting like I saw the crew over at Downtown did with a lot of their vegetables. Just watched and learned. A good trick I learned by watching Jimmy, the pastry chef at Downtown, was a quick outline of pan spray on the sheet pan before laying down the parchment paper. Much quicker and cheaper than using butter. I also learned to use the timer. Why chance forgetting about the oven? And lastly, turning the pan during the roasting process because the oven fan will sometimes brown one side faster than the other.
Anyhow, the first day was a little odd in that I wasn't exactly sure about what we needed to do, but our little 3 man crew got through it. For the next three days we would have to prep the salad bar, make 5-6 salad specials, and produce 40-50 simple boxed salads.
Sometime in the middle of Monday, Momi got a visit from some man who was probably DOE employee telling her that she needed to take Tuesday off. So, on Tuesday team #5 would fly solo. No prob...
I brought up an idea to my team mates Cory and Philip. What do you think about doing regional themed salads for the next three days (Friday would be a Good Friday holiday)? Mediterrannean, South-east asian, and American? I already new I wanted to play with Mediterrannean flavors that I experience at Downtown and the Persian theme we did at the Art After Dark, my spicy lemongrass vinaigrette dressing, and maybe some BBQ type salads or cole slaw.
After some discussion and confussing comments from Chef Eddie I gave up the whole regional theme idea and just did what ever.
On Tuesday I made Roasted Vegetables in a tomato vinaigrette over mixed greens, and a Tomato Cucumber Provolone salad with a Basil Vinaigrette.
Before leaving on Tuesday however, I made my spicy lemongrass vinaigrette dressing (lemongrass, shallot, rice wine vinegar, fish sauce, sambal, dijon mustard, and salad oil). At home I've made it with some almost ripe mango, tomato, cucumbers and red onions. But because we had left over chicken mango penne that Cory made, I didn't want to add more mango to our spread. I figured something else would be just as good - roasted eggplant, tomato, and onion (Jodi's favorites) and crispy fried tofu. I think it was the first to sell out at lunch. I didn't get to take any home to Jodi so I'll have to make her some at home. Sure thing hun...
We needed one more salad for our salad spread so I quickly made a potato salad again. This time I baked off a quick sheet of bacon! Despite the imitation crab, it was quite delicious - mayo, garlic powder, dijon, s&p, red potatoes, imitation crab, bacon, and hard cooked eggs.
Chef Eddie told us today that he wants us to practice making dressings, so since I need the practice in making blue cheese dressing for the Wellspring fundraiser I just knocked out a third pan of dressing (recipe from Chef Eddie's book), thank you! And it was delicious! I downed two spoons fulls! Tomorrow, I wanna do some cole slaw, so before leaving class I made a cider honey vinaigrette from Chef Eddie's recipe book and added a pint of mayo. Tomorrow I'll cut some white and a little red cabbage, julienned carrots, snap peas, and granny smith apples. Hope that comes out. I'll also be doing another tofu salad since we need to get rid of the tofu before the weekend, so we're doing some crispy tofu salad with spicy peanut dressing. Chef Eddie said this is a favorite of Chef Leakes.
Lastly for the day, I have to mention this. First off, when Chef Leake and I first started talking about the idea of me going to CIA he told me to start planning now (then) because everything I did, everyone I'd speak to was going to affect my future. That couldn't have been truer to the "T"! (what's "t" stand for??? tip? top?) In speaking with Chef Leake, I've landed a gig with Downtown restaurant, a job opportunity with Town restaurant, working with Mark Noguchi (a CIA grad), a tax refund that will allow me to check out CIA's May 21st orientation, other thing's with Wellsprings fundraiser (donations, volunteer help, etc.), and now...
... during class Mark Noguchi left me a message saying that his friend Lance Nitahara wanted to get my number to have a chat. I was wondering, do I know Lance? Why does that name sound so familiar? I called Mark back and said sure. How awesome is it that someone in New York happened to see this blog and wants to get intouch with me?! What about? I don't know, but it seems like, as Jodi said, I'm still on the right path.
By the way, Lance Nitahara is a Chef from CIA that has a quote in Chef Leakes book Coaching Culinary Champions. His words of wisdom are very significant to me. Jodi and I were actually at Lanikai beach one afternoon reading the book and discussing this. It was something that I decided to reflected on in my writings:
"... A line that sticks out from Chef Nitahara’s writing is, “Every conscious decision I make has behind it a face from my past, which calls to me to make the right decision.” This relates to me personally because I have always thought that I am a culmination of every one I have had a relationship with - whether it be family or friends, good or bad. And one day I can only wish that my food is both inspired by my past, as well as an inspiration to others in the future."
Until this very moment, and I'm sure there will be may moments like this in the future, I feel that I'm living within this very concept of life moving, living, learning, experiencing, and reflecting.
Wednesday, March 31, 2010
Tuesday, March 23, 2010
Yay, I got the job at town restaurant! I'll speak with Chef Dave Caldiero sometime this week about scheduling. After my meeting with Mark Noguchi Jodi and I had some wine and lunch at town to celebrate my new job! :) I'm so happy the food is so awesome there and something I can be passionate about cooking. And the crew there was so welcoming and amazing - I already feel like family.
Maybe this is a small step in my career, but I just can't help but feel blessed. It feels that every step I've taken in the past year (or maybe even longer than that) is leading me in the right direction. I've met Jodi - the most beautiful and supportive girl. I've gone to school with the support of my parents and family, met Chef Leake, made new friends, gone back to church, met new friends there as well, and the list goes on...
A few things spoke to me at church on Sunday. The first came from a woman who will be auctioning a piece of her artwork at the church. Although she claims to not be a professional artist (or even an artists, period) she showcased her art, a task that was difficult for her. Her message to me was that, there are things in life that are not always easy, or comfortable. But, sometimes we just need to take that leap of faith. It may leave you vulnerable, but by doing so God may also open doors, or opportunities to do God's work.
The second woman spoke of how she became a Christian. Her message to me was that unfortunately people will eventually let you down. Not necessarily because they're bad people, but because we're human, and we make mistakes. But always keep God as your focus because God is perfect, and He will never let you down. So true. And I think that ever since I've allowed Jesus back into my life thing's are just that much brighter - not necessarily easier by any means, but I have faith that he's leading me in the right direction as long as I let him lead me.
Lastly, was Pastor Dales part 2 of his Easter message about how I can rise to CARE for others. (Acts 9:36-43) The three points were 1) Dedicating myself to letting Jesus lead my life. 2) Dedicating who I am to serving others in Jesus' name. 3) Dedicating myself to responding to His strength when I am down.
Each point reminded me that Jesus is watching over me and leading me with each new experience in my life and career.
Praise the Lord! :)
Maybe this is a small step in my career, but I just can't help but feel blessed. It feels that every step I've taken in the past year (or maybe even longer than that) is leading me in the right direction. I've met Jodi - the most beautiful and supportive girl. I've gone to school with the support of my parents and family, met Chef Leake, made new friends, gone back to church, met new friends there as well, and the list goes on...
A few things spoke to me at church on Sunday. The first came from a woman who will be auctioning a piece of her artwork at the church. Although she claims to not be a professional artist (or even an artists, period) she showcased her art, a task that was difficult for her. Her message to me was that, there are things in life that are not always easy, or comfortable. But, sometimes we just need to take that leap of faith. It may leave you vulnerable, but by doing so God may also open doors, or opportunities to do God's work.
The second woman spoke of how she became a Christian. Her message to me was that unfortunately people will eventually let you down. Not necessarily because they're bad people, but because we're human, and we make mistakes. But always keep God as your focus because God is perfect, and He will never let you down. So true. And I think that ever since I've allowed Jesus back into my life thing's are just that much brighter - not necessarily easier by any means, but I have faith that he's leading me in the right direction as long as I let him lead me.
Lastly, was Pastor Dales part 2 of his Easter message about how I can rise to CARE for others. (Acts 9:36-43) The three points were 1) Dedicating myself to letting Jesus lead my life. 2) Dedicating who I am to serving others in Jesus' name. 3) Dedicating myself to responding to His strength when I am down.
Each point reminded me that Jesus is watching over me and leading me with each new experience in my life and career.
Praise the Lord! :)
Saturday, March 20, 2010
Spring Break has started! But there's still much to do next week.
Just a recap on what happened this week... There are five groups in our class, and each is assigned a specific station which is lead by a chef. The five stations are entree, deli, steward, short order, and salads. Each group has five students, except for ours. I'm in group 5 with Cory and Philip. This week we were assigned to the short order cook station with Chef Eric. We ran the grill, flat top, and fryer stations. We fried straight and curly fries, grilled burgers, and did daily specials. Mostly everything was par cooked, except for some eggs which we used for loco moco's. Besides loco moco's we did fish taco's, fish and chips, Chicken Quesadilla's, Chicken Chow Mein, and Ciopiono (from PM Fundamentals - which looked and tasted different for the AM class).
Interesting week, i must say. Three weeks ago I was in Fundamentals learning one way, and now in Interediate I'm learning another way. No qualms though. I understand we're in a different setting under different chefs, so we do what we gotta do. I'm persistent however to remain professional, safe, and clean.
One thing funny I found yesterday though was that a box of trash under the counter was left over night. I'll take the blame for that since I put that there. It was easier than running back and forth down the line to throw trash away. At the end of the day I made sure I threw it away and didn't leave it for anyone else to take care of. Also, there's apparently a "burger cemetary" behind the grill. During our clean up I was wiping up the grease under the grill and found all the burgers that had fallen in the past week (or who knows when).
Sometimes I wonder if there's some kind of conspiracy - a test almost - on who's going to do things right and who's going to do thing wrong, and there's secret camera's tucked away in the kitchen watching all us kids...
Anyway, before my imagination gets carried away, I'll mention a few things REALLY going on in my culinary life. My church, Wellspring Covenant, is having a fundraiser and Faye, who helps run the food committee, asked if I'd be able to assist her. So, I along with a small group of Brigade818 will be participating. I thought it would be fun to do things we learned in Fundamentals. As of now we have a five course progressive menu from a soup to dessert. Here's the menu so far:
- "Peas & Carrots"L Chilled Spring Pea Veloute with Carrots Vichy and a Mint Whipcream
- Iceberg Wedge with Chunky Blue Cheese Dressing
- Ratatouille with Creamy Polenta
- Classic Boeuf Bourguignon
- Strawberry Shortcake: Vanilla Almond cake with Grand Manier Drunkin Strawberries and Sweet Whip Cream
And more new news: On Friday during class Mark Noguchi a talented cook who's worked for Chef Mavro, and currently with Chef Ed Kenney and Chef Dave Caldiero came to see if I'd be interested in working at town restaurant in Kaimuki! I've actually been interested in working for Chef Ed Kenney's restaurant's (and mentioned this to Chef Leake which is why Mark Noguchi came up to see me), and the opportunity has come my way (I actually applied there before applying for school). I'm very excited! One book that Chef Kenney recommended somewhere was "Setting the Table" by Danny Meyer. Reading that book began to change the way I looked at the restaurant industry, and a book I've encouraged other industry friends of mine to read as well.
Chef Kenney is all about local, organic, and taking care of the environment. I'm looking forward to many new things to learn!
And next Thursday and Friday I'll be working with Chef Susanna Ok, Chef di Cuisine at Downtown (Ed Kenney's second restaurant) with their monthly Art After Dark event. Whoohoo! :)
Let y'all know about all this later. Gotta go work now. Shoots!
Just a recap on what happened this week... There are five groups in our class, and each is assigned a specific station which is lead by a chef. The five stations are entree, deli, steward, short order, and salads. Each group has five students, except for ours. I'm in group 5 with Cory and Philip. This week we were assigned to the short order cook station with Chef Eric. We ran the grill, flat top, and fryer stations. We fried straight and curly fries, grilled burgers, and did daily specials. Mostly everything was par cooked, except for some eggs which we used for loco moco's. Besides loco moco's we did fish taco's, fish and chips, Chicken Quesadilla's, Chicken Chow Mein, and Ciopiono (from PM Fundamentals - which looked and tasted different for the AM class).
Interesting week, i must say. Three weeks ago I was in Fundamentals learning one way, and now in Interediate I'm learning another way. No qualms though. I understand we're in a different setting under different chefs, so we do what we gotta do. I'm persistent however to remain professional, safe, and clean.
One thing funny I found yesterday though was that a box of trash under the counter was left over night. I'll take the blame for that since I put that there. It was easier than running back and forth down the line to throw trash away. At the end of the day I made sure I threw it away and didn't leave it for anyone else to take care of. Also, there's apparently a "burger cemetary" behind the grill. During our clean up I was wiping up the grease under the grill and found all the burgers that had fallen in the past week (or who knows when).
Sometimes I wonder if there's some kind of conspiracy - a test almost - on who's going to do things right and who's going to do thing wrong, and there's secret camera's tucked away in the kitchen watching all us kids...
Anyway, before my imagination gets carried away, I'll mention a few things REALLY going on in my culinary life. My church, Wellspring Covenant, is having a fundraiser and Faye, who helps run the food committee, asked if I'd be able to assist her. So, I along with a small group of Brigade818 will be participating. I thought it would be fun to do things we learned in Fundamentals. As of now we have a five course progressive menu from a soup to dessert. Here's the menu so far:
- "Peas & Carrots"L Chilled Spring Pea Veloute with Carrots Vichy and a Mint Whipcream
- Iceberg Wedge with Chunky Blue Cheese Dressing
- Ratatouille with Creamy Polenta
- Classic Boeuf Bourguignon
- Strawberry Shortcake: Vanilla Almond cake with Grand Manier Drunkin Strawberries and Sweet Whip Cream
And more new news: On Friday during class Mark Noguchi a talented cook who's worked for Chef Mavro, and currently with Chef Ed Kenney and Chef Dave Caldiero came to see if I'd be interested in working at town restaurant in Kaimuki! I've actually been interested in working for Chef Ed Kenney's restaurant's (and mentioned this to Chef Leake which is why Mark Noguchi came up to see me), and the opportunity has come my way (I actually applied there before applying for school). I'm very excited! One book that Chef Kenney recommended somewhere was "Setting the Table" by Danny Meyer. Reading that book began to change the way I looked at the restaurant industry, and a book I've encouraged other industry friends of mine to read as well.
Chef Kenney is all about local, organic, and taking care of the environment. I'm looking forward to many new things to learn!
And next Thursday and Friday I'll be working with Chef Susanna Ok, Chef di Cuisine at Downtown (Ed Kenney's second restaurant) with their monthly Art After Dark event. Whoohoo! :)
Let y'all know about all this later. Gotta go work now. Shoots!
Tuesday, March 9, 2010
CULN 130 Intermediate to Cookery
Yesterday was the first day to a whole new set of learning objectives, learning outcomes, and humbling moments - the first day of Intermediate Cookery with Chef Eddie Fernandez. And of course I can't ignore the challenges and failures I'll face as well - for without those, life's everyday lessons would never be worth it.
Starting this week Kapiolani Community Colleges' Culinary Program is undergoing a renovation up until next fall (which is what I've heard). Up until November all of the programs reach-in's will be replaced - a much needed renovation. So, where our class would usually be in the 220 Grill, we've been relocated to the school cafeteria. Not what I'd expectedbut hey, you gotta work with what you've got. Besides, it is for the better of our culinary program.
Chef Eddie is from Kauai, and a KCC graduate. As far as I can tell from his local/filipino/pigin accent, he's of filipino decent, and he commands all 5 feet. We were pair up with Group 5 and put into Deli and Stewarding section. We helped the sandwich cook finish prepping the tuna and egg salad sandwiches. We later moved onto a vegetarian sandwich, and then did some prepping for tomorrow - roasted vegetable sandwich with an asian pesto. I did some side prepping for other stations and then clean up time came soon after that.
Today I also sat in CULN 115 - Menu Merchandising - class with Chef Henry Holthaus, which I've already had the pleasure of taking my Sanitation & Safety class from. I sat in the class hoping to pick up his class in the case of any drop outs. One of our projects will be creating a menu for. Sounds like fun. I think I already have the name of the restaurant for my project: Motar & Pestle. I thought it was a good name because of it represents traditional, hard work, and skill. I'm thinking the food will be comfort Italian with local. We'll see...
Starting this week Kapiolani Community Colleges' Culinary Program is undergoing a renovation up until next fall (which is what I've heard). Up until November all of the programs reach-in's will be replaced - a much needed renovation. So, where our class would usually be in the 220 Grill, we've been relocated to the school cafeteria. Not what I'd expectedbut hey, you gotta work with what you've got. Besides, it is for the better of our culinary program.
Chef Eddie is from Kauai, and a KCC graduate. As far as I can tell from his local/filipino/pigin accent, he's of filipino decent, and he commands all 5 feet. We were pair up with Group 5 and put into Deli and Stewarding section. We helped the sandwich cook finish prepping the tuna and egg salad sandwiches. We later moved onto a vegetarian sandwich, and then did some prepping for tomorrow - roasted vegetable sandwich with an asian pesto. I did some side prepping for other stations and then clean up time came soon after that.
Today I also sat in CULN 115 - Menu Merchandising - class with Chef Henry Holthaus, which I've already had the pleasure of taking my Sanitation & Safety class from. I sat in the class hoping to pick up his class in the case of any drop outs. One of our projects will be creating a menu for. Sounds like fun. I think I already have the name of the restaurant for my project: Motar & Pestle. I thought it was a good name because of it represents traditional, hard work, and skill. I'm thinking the food will be comfort Italian with local. We'll see...
Thursday, March 4, 2010
Course Reflection: Level #3
Fundamentals of Cookery
Name: Mark Enomoto Date: March 4, 2010
Philosophy:
My philosophy entering this course was to learn the fundamentals of cookery – just as the name of the course simply explains. That philosophy hasn’t changed. I’m still a firm believer that real skill development is only as good as the fundamental skills that it’s built upon. From the untrained eye the fundamentals are the boring stuff, the tedious stuff, the pain in the butt stuff. But any experienced person will always see past the flair, and straight into the fundamental skills. If you never learned to walk, you wouldn’t have learned to run, skip, or jump.
Goals:
It’s amazing. I now realize that if you take full advantage of the experiences that life gives you, things can change in a huge way.
In the summer of 2009, after a temporary hiatus, I realized that I belonged in the restaurant industry, and if I was going to make it a career I wanted to cook. So, I began looking into culinary schools. Preferably, I wanted to leave home and experience a new life away from the comforts (or discomforts, at the time) of home. But, figuring out how I was going to fund it looked impossible. But, with God’s blessings my family stepped forward and decided that I was never given a real chance at school, and that they’d help me out at Kapiolani Community College. To this day, I get emotional about it. It’s truly a blessing, and an acknowledgment that I’m heading in the right direction.
My goal in my first semester back in school was to get the best culinary education I could. I had thought of schools like the Culinary Institute of America, Le Cordon Bleu, and the Art Institute, but they seemed unreachable to me – especially the Culinary Institute. I asked an instructor about her thoughts on me looking into the C.I.A., but her advice was to finish KCC and start working because it would be too hard at my age.
But, as my initial goal led me into Chef Leakes CULN 120 – Fundamentals to Cookery – it in turn, opened up a whole new goal. Being a C.I.A. graduate as well, Chef Leake encouraged me to go despite any fears I might have had. But, all I needed was a little encouragement, and I was requesting a packet from the C.I.A., not in California, but from Hyde Park in New York!
So, my next goal… New York!
Expectations:
The expectations I had coming into Fundamental to Cookery were high. From what I had heard from other students was that it was hard, that you had no life, you did a lot of writing, and you have to be in class extra early. In all truth, they were right. But, in all honesty, that is why I took the course. From my past experiences, I know that the industry is hard – that is why I left it behind me in the first place. So, with that understanding, if real life work is hard, why start off easy? I wanted to be blanched and shocked! And if I could handle it, and still be passionate about a culinary education and career, I knew I’d chosen the right path for myself.
I will probably receive an “A” for the course, but it wasn’t without mental, physical, and emotional challenges. But, in return I believe I’ve developed in those areas as well – mentally, physically, and emotionally.
Reflection of Experiences:
Funny, I must be an adult now because I loved and appreciated all my time in this course – from being disappointed to receiving unimaginable compliments. Each moment was a learning process. I was relieved to hear Chef say today that the things we experienced can’t be learned over night, but in know in my heart that they are things that I need to continue to work on.
One experience I have mentored visiting students on is that, besides teaching fundamental cooking skills, this course will teach you the importance of time management. I’ve shared them my challenges and failures in the class, so that they can mentally prepare themselves to be challenged as well. My time management skills were challenged up until the very last few minutes of “mystery basket” exam day. So, in reflection it’s a good reminder that it’s a skill that I need to continue to sharpen.
Positive Experiences:
I think my most positive experiences in this past eight weeks were my worst. Some that come to mind are soups, stocks, and sauces. Then, there was what I called the “three strike brown rice.” And finally, breakfast cookery.
There was so much to learn from these experiences, and for the most part I did learn, and that’s always a plus. Had I not learned, it would have ended with it just being a bad experience and nothing more.
The first few weeks of this course went fairly well, with very little disappointments at all. But, that would all come to a halt when I started soups, stocks, sauces. But the lessons I learned were these:
• I control the heat.
• Develop an eye for reduction.
• Patience with others is an opportunity to develop two at once.
“Three strike brown rice” was my worse day of the course. Frustrated, I kept saying to myself, “I can’t even make rice!” But, at the end of the day, putting the frustrations aside, there were lessons to learn. A few were:
• Don’t take simplicity for granted.
• You may not know what you think you know.
• In every failure there’s opportunity.javascript:void(0)
And in breakfast cookery:
• How to manage my failures by staying positive and not giving up.
• Try again.
• Do it better than the last time.
Besides turning bad experiences into positive ones, I’ve also had experiences that were just purely great. Making new friends is definitely one. I’ve befriended some positive people, who are good influences to me while in school, and possibly in the future as well. In the book ”Coaching Culinary Champions: You, the Team and Competition” by Chef Frank Leake, I believe Chef Lance Nitahara said it best, saying, “I am the product of the sum total of individuals whom I have met throughout my life.”
Humbling Moments:
“Mark, this is one of the most amazing Practical Finals that I have ever read. You are thorough providing essential details for all your tasks. You are methodical, have excellent skills, a positive attitude and you are honest. These positive attributes are reflective throughout your final plan as they are in all that you have pursued during this class. I would like to have your permission to use your plan for teaching and learning of future students enrolled in my classes. Your final plan will provide a new level of learning to these students. Your permission please? Excellent work!” –Chef Leake
You would think that a praising comment like this would put me up on a peddle stool, or boost my confidence through the roof. But, every positive comment I received from my Chef floored me. Initially I’d be confused thinking, “I don’t understand?” Maybe it’s because it’s I know I’ve got so much to accomplish and learn. Maybe because I know confidence is shattered as fast as it’s built. Or maybe it’s hard to except because I know that expectations will be higher when I go to the C.I.A. where I’ll be amongst the best of the best. What ever it is, it stirs up emotions I can only believe is that I’m carrying what I’m suppose to do in life, and people believe that I am capable of doing it. I’m thankful for it, and I respectfully accept these compliments from my mentor Chef Leake. Thank you Chef.
Name: Mark Enomoto Date: March 4, 2010
Philosophy:
My philosophy entering this course was to learn the fundamentals of cookery – just as the name of the course simply explains. That philosophy hasn’t changed. I’m still a firm believer that real skill development is only as good as the fundamental skills that it’s built upon. From the untrained eye the fundamentals are the boring stuff, the tedious stuff, the pain in the butt stuff. But any experienced person will always see past the flair, and straight into the fundamental skills. If you never learned to walk, you wouldn’t have learned to run, skip, or jump.
Goals:
It’s amazing. I now realize that if you take full advantage of the experiences that life gives you, things can change in a huge way.
In the summer of 2009, after a temporary hiatus, I realized that I belonged in the restaurant industry, and if I was going to make it a career I wanted to cook. So, I began looking into culinary schools. Preferably, I wanted to leave home and experience a new life away from the comforts (or discomforts, at the time) of home. But, figuring out how I was going to fund it looked impossible. But, with God’s blessings my family stepped forward and decided that I was never given a real chance at school, and that they’d help me out at Kapiolani Community College. To this day, I get emotional about it. It’s truly a blessing, and an acknowledgment that I’m heading in the right direction.
My goal in my first semester back in school was to get the best culinary education I could. I had thought of schools like the Culinary Institute of America, Le Cordon Bleu, and the Art Institute, but they seemed unreachable to me – especially the Culinary Institute. I asked an instructor about her thoughts on me looking into the C.I.A., but her advice was to finish KCC and start working because it would be too hard at my age.
But, as my initial goal led me into Chef Leakes CULN 120 – Fundamentals to Cookery – it in turn, opened up a whole new goal. Being a C.I.A. graduate as well, Chef Leake encouraged me to go despite any fears I might have had. But, all I needed was a little encouragement, and I was requesting a packet from the C.I.A., not in California, but from Hyde Park in New York!
So, my next goal… New York!
Expectations:
The expectations I had coming into Fundamental to Cookery were high. From what I had heard from other students was that it was hard, that you had no life, you did a lot of writing, and you have to be in class extra early. In all truth, they were right. But, in all honesty, that is why I took the course. From my past experiences, I know that the industry is hard – that is why I left it behind me in the first place. So, with that understanding, if real life work is hard, why start off easy? I wanted to be blanched and shocked! And if I could handle it, and still be passionate about a culinary education and career, I knew I’d chosen the right path for myself.
I will probably receive an “A” for the course, but it wasn’t without mental, physical, and emotional challenges. But, in return I believe I’ve developed in those areas as well – mentally, physically, and emotionally.
Reflection of Experiences:
Funny, I must be an adult now because I loved and appreciated all my time in this course – from being disappointed to receiving unimaginable compliments. Each moment was a learning process. I was relieved to hear Chef say today that the things we experienced can’t be learned over night, but in know in my heart that they are things that I need to continue to work on.
One experience I have mentored visiting students on is that, besides teaching fundamental cooking skills, this course will teach you the importance of time management. I’ve shared them my challenges and failures in the class, so that they can mentally prepare themselves to be challenged as well. My time management skills were challenged up until the very last few minutes of “mystery basket” exam day. So, in reflection it’s a good reminder that it’s a skill that I need to continue to sharpen.
Positive Experiences:
I think my most positive experiences in this past eight weeks were my worst. Some that come to mind are soups, stocks, and sauces. Then, there was what I called the “three strike brown rice.” And finally, breakfast cookery.
There was so much to learn from these experiences, and for the most part I did learn, and that’s always a plus. Had I not learned, it would have ended with it just being a bad experience and nothing more.
The first few weeks of this course went fairly well, with very little disappointments at all. But, that would all come to a halt when I started soups, stocks, sauces. But the lessons I learned were these:
• I control the heat.
• Develop an eye for reduction.
• Patience with others is an opportunity to develop two at once.
“Three strike brown rice” was my worse day of the course. Frustrated, I kept saying to myself, “I can’t even make rice!” But, at the end of the day, putting the frustrations aside, there were lessons to learn. A few were:
• Don’t take simplicity for granted.
• You may not know what you think you know.
• In every failure there’s opportunity.javascript:void(0)
And in breakfast cookery:
• How to manage my failures by staying positive and not giving up.
• Try again.
• Do it better than the last time.
Besides turning bad experiences into positive ones, I’ve also had experiences that were just purely great. Making new friends is definitely one. I’ve befriended some positive people, who are good influences to me while in school, and possibly in the future as well. In the book ”Coaching Culinary Champions: You, the Team and Competition” by Chef Frank Leake, I believe Chef Lance Nitahara said it best, saying, “I am the product of the sum total of individuals whom I have met throughout my life.”
Humbling Moments:
“Mark, this is one of the most amazing Practical Finals that I have ever read. You are thorough providing essential details for all your tasks. You are methodical, have excellent skills, a positive attitude and you are honest. These positive attributes are reflective throughout your final plan as they are in all that you have pursued during this class. I would like to have your permission to use your plan for teaching and learning of future students enrolled in my classes. Your final plan will provide a new level of learning to these students. Your permission please? Excellent work!” –Chef Leake
You would think that a praising comment like this would put me up on a peddle stool, or boost my confidence through the roof. But, every positive comment I received from my Chef floored me. Initially I’d be confused thinking, “I don’t understand?” Maybe it’s because it’s I know I’ve got so much to accomplish and learn. Maybe because I know confidence is shattered as fast as it’s built. Or maybe it’s hard to except because I know that expectations will be higher when I go to the C.I.A. where I’ll be amongst the best of the best. What ever it is, it stirs up emotions I can only believe is that I’m carrying what I’m suppose to do in life, and people believe that I am capable of doing it. I’m thankful for it, and I respectfully accept these compliments from my mentor Chef Leake. Thank you Chef.
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